Pork Chop Preparation:

1. Marinate:
– Place the pork chops in a skillet.
– Add the marinade and mix to coat evenly.
– Let the marinade sit for a few minutes.

2. Cook:
– Heat a skillet, griddle, or grill over medium-high heat with a little oil.
– Cook the pork chops for 3–4 minutes per side, or until well browned and cooked through.
– Avoid overcooking to keep them juicy.

3. Serve:
– Place the pork chops on a plate or on warm tortillas.
– Top with pickled red onion and chopped fresh cilantro.
– Serve with avocado or your favorite salsa.

Preparation:

1. Preheat the oven:
– Set the oven to 180°C (350°F).

2. Prepare the ribs:
– Wash and pat the ribs dry with paper towels.
– Place them on a baking sheet or in a baking dish.
– Generously brush or spoon the Mango Habanero marinade onto both sides.
– No resting time is necessary, as this is a fast-acting marinade (15 minutes or less).

3. Bake:
– Cover the baking sheet with aluminum foil to retain moisture.
– Bake for 60 minutes at 180°C (350°F).
– Remove the foil, brush again with a little more marinade, and bake for another 15–20 minutes uncovered, to glaze and lightly caramelize.

4. Serve:
– Let rest for 5 minutes before cutting or serving. – Serve with fresh cucumber and cherry tomatoes, or with salad, rice or mashed potatoes.

Preparation:

1. Par-cook the pork shank:
– Preheat the oven to 180°C (350°F).
– Place the pork shanks on a baking sheet or in a baking dish and cover with aluminum foil.
– Bake for 1 hour and 30 minutes, or until tender when pierced with a fork.
– (If you prefer, you can parboil them in water with garlic, onion, and bay leaf for 45 minutes and then bake for 40 minutes).

2. Marinate and glaze:
– Remove the foil and generously brush the herb marinade over the entire surface of the pork shank.
– Return to the oven for another 15–20 minutes uncovered, so that it browns and caramelizes with the marinade.
– You can brush on a second coat of glaze halfway through the cooking time for a shinier finish.

3. Serve:
– Place the pork shank on a plate and top with pickled red onion. – Garnish with habanero pepper slices or fresh parsley.
– Serve with mashed potatoes, rice, or warm tortillas.

Preparation:

1. Prepare the meatballs:
– In a bowl, mix the ground beef, Carmil Bacon Flavoring, and salt to taste.
– Form medium-sized balls (about the size of a walnut or to your liking).
– Set aside while you prepare the broth.

2. Prepare the broth:
– In a pot, heat the water with the onion, garlic, and cilantro sprig.
– Once it starts boiling, remove the onion and garlic pieces (optional).
– Add the carrots and potatoes, and cook for 5 minutes.

3. Cook the meatballs:
– Carefully add the meatballs to the boiling broth.
– Cook for 20 minutes over medium heat with the pot partially covered.
– Add the zucchini and cook for another 10 minutes, until everything is tender.

4. Serve:
– Serve hot, sprinkling a little more Bacon Flavoring on top to enhance the aroma. – Garnish with fresh chopped cilantro.

Cactus Tacos with Carmil Carne Asada Marinade
A quick, tasty, and unique recipe.

The secret is in Carmil’s fast-acting marinade, which enhances the flavor without the need for resting.

Simply sauté the cactus with a little of the marinade, serve on crispy tortillas, and top with fresh cilantro.

Preparation:

1. Prepare the vegetables:
– Wash and slice the mushrooms, bell peppers, and onion into strips.

2. Sauté:
– In a large skillet, heat the oil over medium-high heat.
– Add the onion and bell peppers. Sauté for 3-4 minutes until they begin to soften.
– Add the mushrooms and continue sautéing for another 4-5 minutes, until they are lightly browned and release their juices.

3. Season:
– Sprinkle the fajita seasoning over the vegetables.

– Mix well so that all the vegetables are coated.

– Adjust the salt and pepper to taste.

4. Finish:
– Remove from the heat and squeeze a little lemon or lime juice over the top just before serving.

Preparation:

1. Marinate the Tomahawk:
– Lightly coat the Tomahawk with oil and sprinkle with salt, pepper, and (if desired) smoked seasoning.
– Brush with a little of the chimichurri (reserve most for later).
– Let it rest for a few minutes at room temperature.

2. Grill or cook in a cast iron skillet:
– Sear the Tomahawk over high heat for 2-3 minutes per side until it has a good crust.
– Then move to indirect heat (or reduce the heat) and cook for another 10-15 minutes, turning occasionally, until it reaches your desired doneness (for example, 52-54°C for medium).

3. Rest the meat:
– Remove from the heat and let it rest for 10 minutes covered with aluminum foil.
– This helps the juices redistribute.

4. Serve:
– Slice the Tomahawk into thick slices.
– Drizzle with the remaining chimichurri just before serving.

Preparation:

1. Prepare the fish:
– Wash and thoroughly dry the fillets with paper towels.
– Brush with oil or butter on both sides.
– Sprinkle with grill seasoning, salt, and pepper.
– Squeeze a little lemon juice over the fillets and let marinate for 10–15 minutes.

2. Grill or pan cook:
– Heat a grill pan or griddle over medium-high heat.
– Place the fillets on the grill and cook for 3–4 minutes per side, depending on the thickness, until golden brown and flakes easily with a fork.
– If grilling, you can brush with a little more oil to prevent sticking.

3. Serve:
– Serve with lemon or lime wedges, chopped fresh parsley, and your favorite side dishes.

Procedure

1. Wash and cut the potatoes
– Wash the potatoes thoroughly (you can leave the peel on if you prefer). Cut them into wedges: first cut the potato in half, and then cut each half into 3 or 4 pieces depending on the size.

2. Season
– Place the potatoes in a large bowl. Add the oil and mix to coat them well. Sprinkle with mesquite seasoning and a little salt to taste. Mix until evenly coated.

3. Fry
– Traditional frying: Fry in hot oil (180°C/350°F) until golden brown and crispy, then drain on paper towels.

4. Serve: Place the potatoes on a board or plate.

– Sprinkle with a little more seasoning and chopped fresh parsley.

5. Side Dish
– Serve with mayonnaise with chopped chives or your favorite dip (you can also mix mayonnaise with lemon juice and a touch of mesquite).

Preparation:

1. Marinate the meat
– Place the meat cubes in a bowl.
– Add Carmil Roast Beef Marinade and mix well so that all the pieces are coated.
– Let it marinate in the refrigerator for at least 1 hour.

2. Prepare the vegetables
– Wash and cut the bell peppers and onion into medium-sized pieces, similar in size to the meat cubes.
– Wash the cherry tomatoes if you are using them.

3. Assemble the skewers
– Thread the ingredients onto the skewers, alternating: meat, bell pepper, onion, meat, tomato, etc.
– You can vary the order to make them colorful and balanced.

4. Cook
– In a skillet or on a griddle: Preheat a little oil and cook for 8–10 minutes, turning frequently.

5. Glaze (optional)
– While cooking, you can glaze them with a little more Carmil Roast Beef Marinade to keep them juicy and flavorful.

6. Serving
– Remove from heat and let rest for 3 minutes.
– Serve on a board or plate, accompanied by lemon wedges, potato wedges, or a sauce of your choice.

Preparation:

1. Cook the potatoes
– Wash, peel, and cut the potatoes into medium-sized pieces.
– Place them in a pot with water and a pinch of salt.
– Cook over medium heat until tender (about 20 minutes).
– Drain them and place them back in the pot or in a large bowl.

2. Make the mash
– Using a potato masher or fork, mash the potatoes until smooth (you can leave some chunks if you prefer a rustic mash).

3. Add butter
– Add the butter and mix until it melts from the heat of the potatoes.

4. Season
– Add a generous amount of Carmil Bacon Flavor Seasoning and mix well to distribute the flavor.
– Taste and adjust with salt and pepper as needed.
– For a creamier texture, add the cream and mix again.

5. Serving
– Place the purée in a bowl or baking dish.
– Sprinkle a little more seasoning and chopped chives on top for garnish.

Instructions:

1. Prepare the meat:
Cut the beef into thin strips and place them in a bowl. Add a tablespoon of Carmil Fajita Seasoning, a drizzle of oil, and mix well. Let it rest for 15 minutes to allow the flavors to meld.

2. Sauté the vegetables:
In a hot skillet or griddle, add a little oil. Sauté the onion until translucent. Add the tomato and chili pepper. Cook for a few minutes until softened but still firm.

3. Cook the meat:
Add the beef strips to the skillet with the vegetables. Cook over medium-high heat until the meat is well browned and juicy. Adjust the seasoning with a little more Carmil Fajita Seasoning if desired.

4. Serve:
Place the fajitas in a cast-iron skillet or on a warm plate. Sprinkle fresh cilantro on top.

5. Serving suggestion:
Serve with warm tortillas, avocado, salsa, and lemon wedges.